Masala Akhoi, Gur ke Chawal and Coconut Chutney

Ingredients

• 1 cup basmati rice
• 1 cup jaggery (grated or powdered)
• 2 cup water (divided: 1 cup for syrup, 1 for cooking)
• 3 tbsp ghee
• 4 pcs cloves
• 4 pcs green cardamom pods (lightly crushed)
• 1 inch cinnamon stick
• 1 pcs bay leaf
• 1 tsp fennel seeds
• 10 pcs almonds (slivered)
• 10 pcs cashews (halved)
• 2 tbsp raisins
• 0.125 tsp salt (a small pinch)

Instructions

1. 1

   Prepare the Rice

   • Rinse 1 cup of basmati rice under cold running water until the water runs clear. This removes excess starch.
   • Soak the rinsed rice in ample water for 30 minutes. This step is crucial for long, fluffy grains.
   • After 30 minutes, drain the rice completely in a colander and set aside.
2. 2

   Create the Jaggery Syrup

   • In a small saucepan, combine 1 cup of grated jaggery and 1 cup of water.
   • Heat over a medium flame, stirring continuously until the jaggery completely dissolves. This should take about 3-4 minutes.
   • Turn off the heat. Strain the syrup through a fine-mesh sieve or cheesecloth into a bowl to remove any impurities. Set the clean syrup aside.
3. 3

   Sauté Aromatics and Nuts

   • Heat 3 tbsp of ghee in a heavy-bottomed pot or pan over medium heat.
   • Once the ghee is hot, add 4 cloves, 4 lightly crushed green cardamom pods, a 1-inch cinnamon stick, and 1 bay leaf. Sauté for 30-45 seconds until they release their aroma.

Ingredients

• 1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
• 2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
• 2 pcs Green Chili (Adjust to your spice preference.)
• 0.5 inch Ginger (Peeled and roughly chopped.)
• 1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.5 cup Water (Use as needed for grinding to desired consistency.)
• 2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
• 0.5 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils.)
• 2 pcs Dry Red Chili (Broken into halves.)
• 1 sprig Curry Leaves (About 10-12 leaves.)
• 1 pinch Asafoetida (Also known as hing. Optional but recommended.)

Instructions

1. 1

   Grind the Chutney Base (5 minutes)

   • In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
   • Add 1/4 cup of water to begin.
   • Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
   • Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2. 2

   Prepare the Tempering (Tadka) (5 minutes)

   • Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
   • Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
   • Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
3. 3